Smokin' Maple Bacon Beer Baby Back Ribs

Ingredients

RIBS

• 3 racks of baby-back pork ribs (1 1/2 lbs each)
• 3 tablespoons barbecue seasoning
• 2 oranges, sliced
• 1 bottle rickard honey brown lager beer

SAUCE

• 8 slices bacon
• 6 cloves garlic, minced
• 1 small onion, diced
• 2 jalapeno peppers, seeded &,chopped
• 1 bottle rickard honey brown lager beer
• 1/2 cup maple syrup
• 1/2 cup orange marmalade
• 1 1/2 cups ketchup
• 1/2 teaspoon cayenne
• 1 teaspoon mustard powder
• 2 tablespoons hot sauce
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon liquid smoke
• salt

Directions

1. 1

   RIBS: Using a sharp knife, diamond score the membrane on the back side of the ribs.

2. 2

   Rub both sides with BBQ seasoning, pressing the seasoning into the meat.

3. 3

   Preheat the oven to 325F.

4. 4

   Lay the ribs, meat side down, in a roasting pan.

5. 5

   Lay 3- 4 orange slices on the back of each rib.

6. 6

   Pour in beer& cover with lid or aluminum foil.

7. 7

   Braise ribs in the oven for 2- 2 1/2 hours or until tender.

8. 8

   Remove from oven& allow to cool.

9. 9

   SAUCE: Fry diced bacon in a medium saucepan over medium heat until its half cooked.

10. 10

    Add garlic, onion& jalapenos and continue to cook, stirring occasionally, until onions are tender.

11. 11

    Pour beer into pan, stirring to loosen flavourful bits on the bottom.

12. 12

    Bring mixture to a rolling boil; reduce heat to medium low& continue to boil until reduced by half.

13. 13

    Add remaining ingredients& return to a boil; reduce heat to low& simmer, stirring occasionally, for 15 minutes.

14. 14

    Seasonwith salt& set aside.

15. 15

    GRILLING: Preheat grill to medium high.

16. 16

    Remove ribs from pan, discarding orange slices& braising liquid.

17. 17

    Grill ribs for 6- 8 minutes per side, until lightly charred.

18. 18

    Baste both sides with reserved sauce.

19. 19

    Turn grill heat down to medium low, close lid& allow ribs to slow roast for 10- 15 minutes until sauce is sticky& bubbling.

20. 20

    Cut between every 3rd rib& toss with remaining sauce before serving with LOTS of damp finger towels.